If a rainbow challah and a funfetti challah had a little love child, it would be this whimsical and delicious unicorn challah.
I don’t know when the craze over “unicorn foods” became the food trend, but it’s hard to scroll through Facebook or visit a Starbucks without seeing an explosion of pastel colors and sweet flavors. My colleague Rachel Edelman created some eye-catching unicorn hamantaschen for Purim this year and my other colleague Naomi Elberg of TGIS challah (check out her crazy challahs on instagram!) has been cranking out some gorgeous, unicorn-inspired challahs just in the past few weeks.
And so, it was time. Here is the unicorn challah you have been dreaming about. Get crazy with your sprinkles, fillings or whatever decorations you want. There are no rules where unicorn foods are concerned, because let’s be honest,(earmuffs): There is no such thing as a unicorn food.
- 1 batch challah (can use any recipe you prefer)
- 1 egg, beaten for glaze
- food coloring such as pink, purple, teal, yellow, baby blue
- marshmallow fluff
- sprinkles, colored candies, shredded coconut or other edible decorations
- 1 cup powdered sugar
- 2 Tbsp milk or almond milk
- 1-2 tsp fresh lemon juice
- Prepare challah dough, but before adding all flour, divide liquidy dough into three even portions in bowls.
- Add a few drops of food coloring (different colors) to each bowl.
- Add remaining flour (divide into three parts) to each portion of dough. Knead until dough comes together. Dough should be slightly firm and bounce back when touched.
- Cover each bowl with a warm, damp towel and allow to rise 2-3 hours.
- Divide each piece of dough into two equal parts. (You are creating two medium size loaves of challah, each with three colors)
- Roll out each piece of dough and press down to flatten slightly. Add around 1/4 cup of marshmallow fluff inside dough. Pinch up, closing fluff inside dough and roll each piece gently into a rope. Repeat with all dough.
- Create two 3-braid challah loaves, and place on a baking sheet lined with parchment paper or a silicone baking mat. Allow to ride another 30-45 minutes.
- Preheat oven to 350 degrees. Brush each challah with beaten egg.
- Bake for 23-26 minutes, until challah is golden on top.
- Allow to cool completely, at least 1 hour.
- In a small bowl combine powdered sugar, milk (or almond milk) and lemon juice). Whisk until a thick frosting forms.
- Spread frosting on top of each challah. Top with sprinkles, colored chocolate chips or candies, coconut or other decorations.